Dutch-processed cocoa is less bitter than natural cocoa.
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Q36: Blooming in chocolate occurs because
A) the fats
Q37: What types of candies contain interfering agents?
A)
Q38: The two main interfering agents used in
Q39: Dutching consists of treating crushed cocoa beans
Q40: Controlling the degree of sugar concentration determines
Q42: Baking chocolate is chocolate liquor that has
Q43: Ingredients in candy other than sugar, such
Q44: During conching the chocolate's characteristic flavor and
Q45: All candy production involves heating, cooling, and
Q46: Definition choices:
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